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Lior Lev Sercarz
Preheat the oven to 400 degrees.
Toss the sweet potato and onion wedges with some olive oil, salt, 1 teaspoon Poblano chili powder and 1/2 teaspoon comapeño chili powder.
Spread the seasoned veggies over a baking tray lined with parchment paper or in a roasting pan. Bake for about 20 minutes until tender and lightly charred.
For the dip, whisk the labne with the tahina, 1/2 teaspoon poblano chili powder and 1/8 teaspoon comapeño chili powder. Season with salt. Whisk in 1 tablespoon of cold water to obtain a smooth creamy dip.
Serve the potatoes with the dip and enjoy.
• Cook the sweet potatoes the same way just pel them before baking. Once cooked mash them with a fork or in a puree mill. Add some olive oil and serve as side dish topped with some chopped pistachios.
• Once the sweet potatoes are fully cooked, sprinkle them with some grated parmesan and broil for about 5 minutes.
• From Christian - try adding a bit of Smoked Cinnamon Maple Syrup to the vegetables before roasting for a light hint of sweetness